More people are drinking unpasteurised milk but what does the evidence say?
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Artikel-artikel mengenai Food poisoning
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Did you forget to put the leftovers away? If it’s only an hour or two, that’s OK, but as the temperature drops under 60 degrees, the risk of bacterial growth – and food poisoning – increases.
Food fraud, the centuries-old problem that won’t go away
The Conversation55,8 MB (download)
Dairy farmers used to put sheep brains and chalk in skim milk to make it look frothier and whiter. Coffee, honey and wine have also been past targets of food fraudsters. Can the law ever keep up?
Patients undergoing chemotherapy are at particular risk from food poisoning - but they aren’t being made aware how critical food safety is at home.
If you’re worried about food poisoning at your next barbecue, wait until you see what’s for pudding.
Yes, bacteria can accumulate on tea towels. But most of the bacteria the researchers found are not responsible for food poisoning or other gastrointestinal symptoms.
As incidents of food-borne illnesses increase, virtual reality could help better train food hygiene
E. coli bacteria are the frequent culprits behind outbreaks of food-borne illnesses. But not all strains are harmful; some are even helpful.
Two people have died after eating rockmelon contaminated with listeria. A total of ten cases have been confirmed in NSW, Queensland and Victoria between Jan 17 and Feb 9, and more are expected.
The good news is that the bacteria that cause food to spoil are quite different to the bacteria that typically cause food poisoning, and generally don’t make you sick.
A new study raises concerns about raw meat based dog food, but not for the reasons you think.
Yelp and Twitter can help us spot food poisoning outbreaks quickly. But a new study shows the data favor some communities over others.
There is no evidence supporting claims that cooking or heating food in the microwave can give you cancer or food poisoning.
Don’t panic: just follow these basic rules.
Cooking chicken livers until they’re just pink may be on trend, but you’re playing Russian roulette with your health if you eat them.
Illness from prepackaged salads isn’t uncommon. So how do we protect ourselves from illness when eating salads?
Understanding the hazards and risks of pesticides is vital for people using them on crops.
Should you double-dip? A food scientist explains what’s lurking in the depths of your salsa.
A food scientist explains the nitty gritty of the five-second rule.
Food distributor Patties Foods has recalled two brands of frozen mixed berries — Nanna’s and Creative Gourmet — due to reports of three people in Victoria, four in Queensland and two in New South Wales…
Kontributor teratas
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Professor of Microbiology, Swinburne University of Technology
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Associate Professor, University of Birmingham
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Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
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Professor of Food Science, Clemson University
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Professor, Australian National University
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Emeritus Professor of Bacteriology, University of Aberdeen
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Research fellow, Australian National University
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Fellow, Australian National University
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Professor of Infection Epidemiology and Zoonoses, University of Liverpool
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Senior Lecturer in Animal Science, Nottingham Trent University
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Associate Professor Metabolic biochemist, toxicologist and Chair of the Forensic Biology and Toxicology program, Murdoch University
